You can prep it in 15 minutes or less, keep it in the fridge then bake it the following morning—sign us up! Our overnight cinnamon roll casserole recipe is brilliant for feeding the masses. We know it is a bit of an indulgence, but we like to live the 20/80 rule, especially during the holidays.
We used store-bought refrigerated cinnamon rolls with icing (we’re never opposed to cutting a few corners), then added savory bacon, chopped nuts for texture and smooth vanilla extract for the ultimate sweet and salty treat.
When it’s time to bake, simply pop the casserole dish into the oven for 30–40 minutes until the cinnamon rolls are golden brown. Drizzle with reserved icing then serve immediately. Bada bing, bada boom!
Overnight Cinnamon Roll Casserole
- 3 Tbsp unsalted butter
- 2 cans cinnamon rolls, refrigerated, 12.4 each, icing reserved
- 1 lb bacon, cooked and crumbled
- 1/2 cup walnuts, or pecans, chopped
- 4 eggs
- 1 1/2 cups milk
- 2 tsp pure vanilla extract
- Pour melted butter into a 9" square baking dish then open both packages of cinnamon rolls. Reserve icing and cut each of the rolls into quarters. Arrange pieces in the bottom of the baking dish along with the melted butter.
- Sprinkle cooked and crumbled bacon and nuts evenly over the cinnamon roll pieces then set aside. In a medium-sized mixing bowl, whisk together eggs, milk and vanilla until well combined. Drizzle mixture over the cinnamon rolls. Cover and refrigerate overnight.
- Preheat oven to 375 degrees and bake 40–45 minutes or until golden brown. Remove from oven and cool for 10 minutes before drizzling or spreading the reserved icing over the cinnamon roll casserole. Serve immediately.
While we are all about the 20/80 rule for indulging, this treat is worth every 20%.